CRISPY SWEET POTATOES WITH SCALLION(GREEN ONION) SAUCE

My mom is very fond of watching cookery shows. The recipes that are in the show has to be tried the very same day. During my last trip to India i saw this wonderful recipe on one of such shows. This recipe was a keeper. After coming back to US i tried making it and guess what.. I nailed it. So this has to be shared with you guys. 

Now about scallions.. they are also called Spring onions/Green onions. We use them a lot in Asian foods - Noodles, soups , salads. An excellent source of vitamin K and C and a very good source of vitamin A too. 
Combining it with milk not only adds taste but also enhances the flavors and aroma and  makes a nice n rich creamy sauce.

(Scallions)  Image courtesy - BBC

Ingredients

medium sized sweet potatoes - 2 nos
Salt and pepper to taste 
Date and tamarind chutney - 1 tbsp
Rice flour - 1 tsp  
1-2 Tbsp olive oil to pan fry the sweet potatoes.

For the Spring Onion Cream: 

Cream - 100 mlMilk - 100 ml
Spring onions - 30 gms (about 2-3 tbsp)
Salt and pepper to taste
A pinch nutmeg 

Method

1. Preheat oven at 350 F (180 degree C.)
2. Wash and pat dry the sweet potatoes. 
3. Season to taste with salt, pepper and olive oil and bake in an oven for about 15 to 20 minutes. 
4. When cool enough to handle, slice into thick medallions. 
5. Cool and then marinate with the date and tamarind chutney.
6. Dust in rice flour and pan sear in a hot pan to a golden brown.
7. Simultaneously prepare the scallion sauce.

For the Scallion sauce:

1. Simmer the milk and cream along with spring onions and reduce by half. 
2. Season with salt and pepper to taste.
3. Add pinch of nutmeg.
4. Transfer in a hand blender add the greens of the scallion and blend to get a gorgeous green scallion flavored sauce.
5. Place the sweet potatoes on a plate n drizzle the sauce on top.
6. Garnish it with onion greens and coriander leaves n enjoy!!